• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Keepin' It Kind
  • Recipes
  • Travel & Dining
  • Resources
  • Being Vegan
  • About
  • Contact
menu icon
go to homepage
  • Recipes
  • Travel & Dining
  • Resources
  • Being Vegan
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • Travel & Dining
    • Resources
    • Being Vegan
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Entreés

    Roasted Beet, Blood Orange & Fennel Pizza with Mixed Herb Tofu Chèvre

    February 25, 2013 by keepinitkind 28 Comments

    Roasted Beet, Blood Orange & Fennel Pizza with Tofu Chèvre The first truly embarrassing moment (of many) happened when I was six.

    Roasted Beet, Blood Orange & Fennel Pizza with Tofu Chèvre My friend, Andrea, and I were really into sleepovers.  Every weekend, we were begging our parents to let one of us spend the night at the other's house.  We would eat dinner, play endless games of Clue, lip sync to Billy Joel songs, and make up games like "I Can Make You Laugh," which was exactly what it sounds like: One of us would do absolutely ridiculous things to get the other to burst into laughter.  We would play this until all hours of the night until my parents or hers would have to come in and tell us to go to bed.

    Roasted Beet, Blood Orange & Fennel Pizza with Tofu Chèvre We always brought sleeping bags and sometimes we would use them.  Most of the time, however, we would be too tired/lazy to unroll our sleeping bags (or maybe we just didn't want to roll them back up in the morning? I don't know what our deal was.) and end up just sharing the bed and sleeping side-by-side, but with my head by her feet and visa versa.

    Roasted Beet, Blood Orange & Fennel Pizza with Tofu Chèvre Well, one particular night, I was staying at her house.  We had takeout pizza for dinner, played several rounds of our favorite game, and in the wee hours of the morning, we went to bed, my head next to her feet.  Let's just say that the pizza did not sit well with me that night and I'll leave it at that.

    Roasted Beet, Blood Orange & Fennel Pizza with Tofu Chèvre After that night, I decided I was never going to eat pizza again.  If it were offered, I would politely say "pizza just doesn't agree with me."  This lasted until I was, oh, 17 or 18 years old.

    Roasted Beet, Blood Orange & Fennel Pizza with Tofu Chèvre I don't remember the first pizza I had after my "hiatus," but I am so thankful I decided to give it another shot.  Fast forward to now, when pizza is one of my favorite foods.  After I became vegan, I found that cheese really limits your options with pizza.  When you have dairy-based cheese on a pizza, there's only certain foods that actually taste alright when paired with cheese, and in most cases the cheese overpowers everything else.  Now, I love being able to put whatever I want on top of a piece of dough, pop it in the oven, and ten minutes later, I have a gorgeous pizza.

    Roasted Beet, Blood Orange & Fennel Pizza with Tofu Chèvre Take this pizza, for example.  There are very minimal toppings, but when combined together, every bite is heaven.  The roasted beets, fennel, sautéed in garlic and lemon, and the pieces of fresh blood orange are the star players.  The tanginess of the tofu chèvre only accentuates the sweetness of the roasted beets and the juiciness of the orange, without overpowering either.  What really makes this pizza shine, what really pulls it all together, however, is the drizzle of orange muscat champagne vinegar drizzled on top of the pie before and after baking.  As I ate my first slice, I smiled at the thought of my six-year-old-self, stubbornly crossing her arms over her Ghostbusters t-shirt (I lived in that thing) and declining pizza because it didn't "agree" with her.  Now, if ever there was a pizza that really agreed with me, it would be this one.

    Roasted Beet, Blood Orange & Fennel Pizza with Tofu Chèvre

    Print
    Roasted Beet, Blood Orange & Fennel Pizza with Mixed Herb Tofu Chèvre

    Yield: 1 pizza

    Roasted Beet, Blood Orange & Fennel Pizza with Mixed Herb Tofu Chèvre

    Ingredients

      for the pizza
    • 4 medium beets, peeled and sliced into 1/4 inch thick coins
    • olive oil spray
    • citrus herb sea salt (or regular sea salt) to taste
    • a couple dashes of fresh pepper
    • 1/2 teaspoon olive oil
    • 1/2 teaspoon minced garlic
    • 1 fennel bulb, fronds removed, halved and thinly sliced
    • 1 tablespoon lemon juice
    • vegetable broth or water, for deglazing
    • 1 blood orange, peeled and chopped into pieces, seeds removed
    • 3 tablespoons Orange Muscat Champagne Vinegar (I get mine from Trader Joe's)
    • 1/3 recipe of pizza dough (or pizza dough recipe of your choice, or store-bought)
    • for the mixed herb tofu chèvre
    • 1 recipe of tofu chèvre
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried rosemary, roughly chopped

    Instructions

      for the chèvre
    1. Prepare your chèvre, according to instructions, but before removing it from the food processor and forming into a log shape in the plastic wrap, add the herbs and pulse a few times until combined. Proceed to follow the rest of the instructions. Once it's done (removed from the oven and allowed to cool), cut off about 1/3- 1/2 of the log and use your fingers to crumble this chunk into small crumbles. Set aside.
    2. for the pizza
    3. Preheat the oven to 400. Line a baking sheet with parchment paper. Lay the beet slices out on the baking sheet, lightly spray with olive oil, and add the salt and pepper. Toss to combine. Roast in the preheated oven for 15 minutes, tossing once halfway through.
    4. Heat the olive oil in a small frying pan over medium heat. Add the garlic and sauté until it becomes fragrant. Add the fennel and sauté until it is easily pierced with a fork, about 5-7 minutes. Keep some vegetable broth or water handy just incase it begins to stick and you need to deglaze the pan. Once it is cooked, add the lemon juice and toss to combine. Remove from heat.
    5. Once the beets have cooked, increase the heat to 475. Roll out your pizza dough and place on pizza pan/peel. If desired, you can split the dough in two and make two smaller pizzas, baking them one at a time.
    6. Spread the beets, fennel, orange pieces out on the rolled out dough. Top with crumbled tofu chèvre. Drizzle half the champagne vinegar over the top and place in the oven. Bake for 10-12 minutes until crust is beginning to turn gold around the edges. Remove from oven and drizzle with the remaining champagne vinegar. Serve hot. Enjoy!
    3.1

    Roasted Beet, Blood Orange & Fennel Pizza with Tofu Chèvre What was your most embarrassing childhood moment?

    Photography by Chris Miller

     

    More

    • Portobello Carpaccio Pizza
    • Nacho Potatoes
    • Jackfruit Curry
    • Cheesy Broccoli Spaghetti Squash Casserole

    Reader Interactions

    Comments

    1. Caitlin

      February 25, 2013 at 8:09 am

      wow, what a gorgeous pizza! i think every little girl goes through a phase of always wanting to have sleepovers. i remember my friends and i would think of any excuse to have a sleepover. we would stay up ALL NIGHT, watching tv, movies, playing truth or dare, talking about growing up... the good old days.

      i haven't really experimented with pizza toppings before until last night, actually! it was a taco pizza inspired by richa and dayv LOVED it. he is truly a topping kinda guy 😉

      Reply
      • keepinitkind

        February 25, 2013 at 2:41 pm

        Weren't sleepovers the best? When staying up all night was just the ultimate?! Now, if I stay up all night, I'm just cranky. 🙂

        I've been eyeballing that pizza from Richa too- I'm so glad to hear it was good!

        Reply
    2. Melissa

      February 25, 2013 at 9:41 am

      This looks beautiful! Pizza is one of my favorite foods now too. So many options!

      Reply
      • keepinitkind

        February 25, 2013 at 2:42 pm

        Thank you, Melissa! I can't believe I spent so many years not eating it- it's so good! 🙂

        Reply
    3. Brittany

      February 25, 2013 at 9:51 am

      Gorgeoussss pizza!!! My goodness, save me a slice...or a whole pizza!

      Reply
      • keepinitkind

        February 25, 2013 at 2:42 pm

        Thanks, Britt! 🙂

        Reply
    4. narf7

      February 25, 2013 at 10:52 am

      This is the prettiest pizza I have ever seen! You could use all different kinds of beetroot and it would still look like roses and something exotic and Middle Eastern. Kudos on both the pizza, the "pretty" and the home made vegan goat's cheese. This recipe is a winner all round 🙂

      Reply
      • keepinitkind

        February 25, 2013 at 2:45 pm

        Thank you so much! 🙂

        Reply
    5. Annie

      February 25, 2013 at 11:59 am

      Oh my gosh you brought back a lot of sleepover memories!

      And you made something with fennel. I heart fennel so very much!

      Reply
      • keepinitkind

        February 25, 2013 at 2:47 pm

        I <3 fennel so very much too- I could eat the whole bulb raw! 🙂

        Reply
    6. Shira

      February 26, 2013 at 11:12 am

      Looks incredible Kristy - what a gorgeous combo for a pizza! Cute story too 🙂 So glad you found your way back to pizza...you've got a knack for making some pretty amazing looking ones!

      Reply
      • keepinitkind

        February 28, 2013 at 12:31 pm

        Thank you, Shira! 🙂

        Reply
    7. Reia@TheCrueltyFreeReview

      February 26, 2013 at 6:10 pm

      This pizza looks so awesome! So unique to use blood oranges. I'm not the biggest fan of beets but I would make an exception to eat them on this pizza!

      Reply
      • keepinitkind

        February 28, 2013 at 12:33 pm

        Thank you, Reia! When combined with everything else, the beets are barely noticeable. 🙂

        Reply
    8. Allison Jordan

      February 27, 2013 at 9:06 am

      Wow. This looks fantastic! The beets give it such a beautiful color. I am sure the flavor is outstanding. Never thought of trying beets with blood oranges! Yum.

      Reply
      • keepinitkind

        February 28, 2013 at 12:47 pm

        Thank you, Allison! Beets and blood oranges (or any orange, in my opinion) are a great pair. 🙂

        Reply
    9. Heather

      February 27, 2013 at 9:34 am

      Sleepovers! My house was always the sleepover house I remember having so many laughing fits with my cousin and friends- so much fun! Hahaha I am just picturing your 6 year old self proclaiming that pizza just doesn't agree with you- I don't know if I would have ever recovered from that incident 🙁

      This pizza looks so freaking good, this is my kind of pizza...Justin on the other hand would just give me weird looks he only likes fruit as fruit not in salads or anything other than smoothies and fruits salad for that matter! I on the other love sweet & savory! xo

      Reply
      • keepinitkind

        February 28, 2013 at 12:50 pm

        Thank you! I'm totally with you (Surprise! 😉 ), sweet and savory is always a good combo. I love the complexity of flavors you get when you combine the two, but I totally understand that some people aren't into it.

        Reply
    10. Ria

      February 27, 2013 at 12:22 pm

      Pizza; a sore subject on my path to becoming vegan (because, like, I really lovED cheese). But this recipe looks tasty with or without cheese, so I'll have to give it a try!

      Reply
      • keepinitkind

        February 28, 2013 at 12:58 pm

        Thank you, Ria! I totally understand the cheese thing- I used to work as a fromagier! I thought I would never be able to give up cheese, but now, the very thought of it turns me off! Just goes to show home amazing the human body is and how adaptable it is to change. 🙂

        Reply
    11. Somer

      February 27, 2013 at 3:49 pm

      I really love the part where you say: Cheese limits what you can put on pizza! I'd never really thought of it that way. That makes me want to approach pizza in a whole new way! xx

      Reply
      • keepinitkind

        February 28, 2013 at 1:04 pm

        Thanks, Somer. Isn't it true though? Only certain things pair well with cheese. When you take it out of the equation, there are so many other combinations of flavors you can try! 🙂

        Reply
    12. Cadry

      February 28, 2013 at 9:08 am

      My parents felt uneasy about sleepovers, and so I didn't get to go to nearly as many of them as my friends did. But on the occasions that I got to (if it was someone's birthday or with a girl whose parents my parents knew particularly well), I loved it. It felt like such a treat to get to stay up all night, watch movies, share secrets, and make each other laugh.

      I love the idea of blood orange on a pizza! That had never occurred to me, but it sounds so bright and light!

      Reply
      • keepinitkind

        February 28, 2013 at 1:24 pm

        Thank you, Cadry! 🙂

        Reply
    13. Gabby @ the veggie nook

      March 01, 2013 at 10:49 am

      Wow what a unique pizza Kristy! I would never have though to add orange, genius!!

      That story is so cute! I think we all have really embarrassing moments like that 😉 I loved sleepovers as well- me and my childhood best friends had them weekly and did very similar things. I think I`ve seen the movie Hocus Pocus at least 100 times as this was our favourite!

      Reply
      • keepinitkind

        March 02, 2013 at 2:05 pm

        Thank you, Gabby!

        And I totally remember Hocus Pocus! We watched that quite a bit too, but not as much as Oscar or The Princess Bride. Or Labrynth (when we were really little). 🙂

        Reply
    14. Alicia @ Treble Tart

      March 01, 2013 at 1:28 pm

      Oh man!! I need this in my life! 🙂

      Reply
      • keepinitkind

        March 02, 2013 at 2:07 pm

        Go get it, girl! 😉

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Welcome to Keepin' it Kind! I'm Kristy- Animal Lover, Travel Fanatic, and Chickpea Devotee. Join me as I make the world a kinder place, one delicious vegan meal at a time…

    More about me →

    Popular

    • Gluten-Free, Vegan Chocolate Chip Banana Bread
    • Chile-Roasted Smashed Potato Tacos with Cilantro-Avocado Sauce
    • Roasted Butternut Squash Chili Mac
    • Lentil and Mushroom Stuffed Sweet Potatoes

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    Unauthorized use and/or duplication of this material (content and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Keepin' It Kind with appropriate and specific direction to the original content.

    Copyright © 2022 Keepin' It Kind